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Joe M Regenstein

Showing results (61-70 of 134) with videos related to

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Food Chemistry|December 23, 2025
Nano-citrus fiber/konjac glucomannan composite gel in low-fat mousse cake: quality properties and in vitro digestive behaviorWenqing He, Yunfei Huang, Xuerui Li, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.)Jinhong Zang, Dawei Yu, Tingren Li, et al.
Critical Reviews in Food Science and Nutrition|April 12, 2025
Plant-based antioxidant peptides: impact on oxidative stress and gut microbiotaChi Ching Lee, Hongbing Fan, Apollinaire Tsopmo, et al.
International Journal of Food Microbiology|January 25, 2019
Characterization of the microbial composition and quality of lightly salted grass carp (Ctenopharyngodon idellus) fillets with vacuum or modified atmosphere packagingJingbin Zhang, Yan Li, Xiaochang Liu, et al.
Food & Function|November 24, 2025
The circadian variation of amino acids and melatonin in human milk and their potential sleep-wake regulationMengjun Cui, Jie Zhang, Renqiang Yu, et al.
Journal of Food Science and Technology|June 19, 2020
HS-SPME GC-MS characterization of volatiles in processed walnuts and their oxidative stabilityJing Hao, Xiao-Lin Xu, Feng Jin, et al.
Food Chemistry|November 23, 2024
Identification and characterization of umami-ACE inhibitory peptides from traditional fermented soybean curdsGuanmian Wei, Feiran Zhao, Ziyi Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety|May 9, 2024
Improving the microbiological safety and quality of aquatic products using nonthermal processingYuan Xie, Jie Zhang, Pingping Zhang, et al.
Critical Reviews in Food Science and Nutrition|March 12, 2021
Recent advances in the application of microalgae and its derivatives for preservation, quality improvement, and shelf-life extension of seafoodSamad Tavakoli, Joe M Regenstein, Ehsan Daneshvar, et al.
Food Chemistry|June 20, 2024
Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different startersGuanmian Wei, Ziyi Zhang, Feiran Zhao, et al.
Pageof 14

Showing results (61-70 of 134) with videos related to

Sort By:
Pageof 14
Food Chemistry|December 23, 2025
Nano-citrus fiber/konjac glucomannan composite gel in low-fat mousse cake: quality properties and in vitro digestive behaviorWenqing He, Yunfei Huang, Xuerui Li, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.)Jinhong Zang, Dawei Yu, Tingren Li, et al.
Critical Reviews in Food Science and Nutrition|April 12, 2025
Plant-based antioxidant peptides: impact on oxidative stress and gut microbiotaChi Ching Lee, Hongbing Fan, Apollinaire Tsopmo, et al.
International Journal of Food Microbiology|January 25, 2019
Characterization of the microbial composition and quality of lightly salted grass carp (Ctenopharyngodon idellus) fillets with vacuum or modified atmosphere packagingJingbin Zhang, Yan Li, Xiaochang Liu, et al.
Food & Function|November 24, 2025
The circadian variation of amino acids and melatonin in human milk and their potential sleep-wake regulationMengjun Cui, Jie Zhang, Renqiang Yu, et al.
Journal of Food Science and Technology|June 19, 2020
HS-SPME GC-MS characterization of volatiles in processed walnuts and their oxidative stabilityJing Hao, Xiao-Lin Xu, Feng Jin, et al.
Food Chemistry|November 23, 2024
Identification and characterization of umami-ACE inhibitory peptides from traditional fermented soybean curdsGuanmian Wei, Feiran Zhao, Ziyi Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety|May 9, 2024
Improving the microbiological safety and quality of aquatic products using nonthermal processingYuan Xie, Jie Zhang, Pingping Zhang, et al.
Critical Reviews in Food Science and Nutrition|March 12, 2021
Recent advances in the application of microalgae and its derivatives for preservation, quality improvement, and shelf-life extension of seafoodSamad Tavakoli, Joe M Regenstein, Ehsan Daneshvar, et al.
Food Chemistry|June 20, 2024
Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different startersGuanmian Wei, Ziyi Zhang, Feiran Zhao, et al.
Pageof 14